Jamaican Jerk Tempeh & Mango Salsa with Coconut Rice

Ingredients

• 5 oz tempeh block, cut into ½-inch thick strips
• 1 tbsp allspice berries, crushed
• 1 tbsp fresh thyme, chopped
• 2 cloves garlic, minced
• ½ tsp fresh ginger, grated
• ½ scotch bonnet or habanero pepper, minced (remove seeds for less heat)
• 1 tbsp brown sugar or maple syrup
• 1 tbsp soy sauce or tamari
• 2 tbsp lime juice, fresh, divided
• 1.5 tbsp coconut oil, divided
• ⅓ cup coconut milk, light
• ⅓ cup white basmati rice, uncooked
• ⅔ cup vegetable broth, low-sodium
• ½ cup fresh mango, diced
• 2 tbsp red onion, finely diced
• 1 tbsp cilantro, chopped
• 2 cups callaloo or spinach, loosely packed
• 1 clove garlic, minced for greens
• ¼ tsp sea salt
• ⅛ tsp black pepper

Instructions

1. 1

   In a small bowl, combine crushed allspice, thyme, 2 minced garlic cloves, ginger, minced pepper, brown sugar, soy sauce, 1 tbsp lime juice, and ½ tbsp coconut oil to create jerk marinade.

2. 2

   Coat tempeh strips evenly with marinade. Let sit for 20-30 minutes for better flavor absorption.